Emanuele fires up the Earth Oven, built by himself and Craig from Sasaworks as a contribution to the shared community garden space enjoyed by tenants (including me) in a block of Co-operative Housing in Stoke Newington. It’s a farewell to Danny, departing for Bristol, and a great opportunity to fire up the oven and test out some traditional wood-fired pizzas!
First, the dough. And its thanks to Jamie Oliver for his simple pizza dough recipe of White and Semolina Flour, dried Yeast, Sea Salt and Sugar. But also the hugely satisfying method of mixing all ingredients and forming the dough right on the kitchen table.
Next, the toppings. Some left-over home made Tomato Sauce, Roasted Squash with Rosemary, Blanched Kale & Broccoli, Caramelised Red Onions with Shoyu & Malt Syrup, Fresh Sheep Cheese, Black Olives and Anchovies, plus an egg for a Fiorentina version.
And into the fire! The oven was a furnace. Pizzas placed just inside the entrance were cooked in little more than 90 seconds. And the result was superb. A delicious, light crispy base, and full of flavour.
